Vanilla Almond Cake

Description:

A moist, fluffy cake with the comforting flavors of vanilla and a subtle nutty hint of almond. This classic, elegant dessert is perfect for birthdays, afternoon tea, or simple indulgence. It pairs beautifully with fresh berries or a dusting of powdered sugar.

Origin:

The Vanilla Almond Cake combines the classic French influence of almond flour-based pastries with the widespread use of vanilla in European baking. It has since become a staple in American and European dessert menus.

Ingredients (Quantity):

Cake:

All-purpose flour – 1¾ cups (210g)
Baking powder – 2 teaspoons
Salt – ½ teaspoon
Unsalted butter (room temperature) – ½ cup (1 stick / 113g)
Granulated sugar – 1 cup (200g)
Eggs – 3 large
Milk (whole or 2%) – ½ cup (120ml)
Sour cream or plain yogurt – ¼ cup (60ml)
Vanilla extract – 1½ teaspoons
Almond extract – ½ teaspoon

Optional Almond Topping or Garnish:

Sliced almonds – ¼ cup
Powdered sugar – for dusting
Almond glaze (powdered sugar + almond extract + milk) – optional

Optional Ingredients:

Almond flour – Substitute ¼ cup of all-purpose flour with almond flour for richer flavor
Fresh berries – for serving
Whipped cream – for topping
Lemon zest – 1 teaspoon (for added brightness)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan (or line with parchment paper).
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs: Beat in eggs one at a time, mixing well after each addition.
Add extracts and dairy: Mix in vanilla and almond extracts. Stir in sour cream.
Alternate dry and wet: Add the dry ingredients in 2–3 batches, alternating with milk. Begin and end with dry ingredients. Mix until just combined—do not overmix.
Pour and bake: Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds on top if using. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with almond glaze once fully cooled.

Tips for Success:

Room temperature ingredients ensure better texture.
Don’t overmix once flour is added—this keeps the cake soft.
Use good quality vanilla and almond extract for best flavor.
Let the cake cool completely before adding toppings or glaze.

Recommendation:

Serve with a cup of tea, coffee, or a scoop of vanilla ice cream. Great for casual desserts or as a simple yet elegant birthday cake. Also works beautifully as a layer cake with almond buttercream.